Cheesy chicken stuffed poblano peppers

Ok, so I know it has been a long time since I posted anything on here, but I have not been very adventurous in my cooking lately, so I haven't had anything to post.  Well, tonight, that changed.  Last weekend in my Bountiful Basket box contained poblano peppers.  I have never had one of these and had no clue what to do with them.  After researching a little on Pinterest, and realizing I didn't have all the ingredients for a single recipe on there, I decided to make up my own with things I already had.  I am glad I did!  This  was delicious and made my house smell wonderful.  

2 chicken breasts, boiled with salt, pepper, poultry seasoning, garlic powder and onion powde-shredded

(or pre-shredded chicken if you can find it at your store)

3 oz fat free cream cheese

3 Tbls fat free sour cream

2 Tbls fat free mozzarella cheese (shredded)

2 Tbls fat free cheddar cheese (shredded)

a few splashes of chicken broth or stock 

garlic powder and onion powder to taste 

1 diced Roma tomato

2 Tbls salsa

2 Poblano peppers

green olives (as many as you want)

pineapple rings

add'l shredded cheddar for garnish

Rice

guacamole (Optional)

Preheat oven to 400 degrees. Slice open peppers on one side and remove seeds and wash them out.  Heat the cheeses, sour cream, chicken broth and seasonings in a non-stick skillet until smooth.  Add tomatoes, salsa, olives, chicken and mix until blended.  Stuff the chicken and cheese mixture into the peppers, top with pineapple rings in a foil lined pan.  Cover loosely with foil and bake for 30-40 minutes. Top with additional cheddar cheese and serve over rice with guacamole.

Zucchini and Chicken Casserole

It's been a while since I have had time to post anything on here, but I made a dinner last night that I just HAD to share!  My mom gave me this basic recipe as a side dish, and I added the chicken to make it a main dish. It was so good, I had to force myself to stop after two helpings. :-)

Here's how to make it...

6 cups sliced zucchini
shredded rotisserie chicken
1 cup shredded carrot
1/4 cup chopped onion
2 tablespoons butter
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
salt & pepper to taste
8 oz herbed dressing mix (stove top - chicken flavor)
1/2 cup melted butter

Place the zucchini in a saucepan with enough water to cover the bottom of the pan and steam for 5 minutes.  In a small skillet, saute the carrots and onion in the 2 tablespoons of butter for about 5 minutes..  In a large bowl, mix the veggies, chicken, soup, sour cream and salt and pepper.  Mix the dressing mix with the 1/2 cup of melted butter.  Spread half the dressing mix in a greased 8x11 pan, cover with chicken and veggie mix, and top with remaining dressing.  Bake at 350 for 30 minutes.

Early Mother's Day!!

My talented daughter, Kayla, made this for me in art club.  The title on the back says "Happy (way early) Mother's Day!  Thank you, Kayla!!!!

Easy Broiled Swai

Broiled Swai 

This is an easy, fast recipe for those trying to eat a little healthier.  I also make this using talapia, or any other mild white fish.  Best part? There are only 4 ingredients!  So, here goes...

thawed Swai fish

Mrs. Dash seasoning

olive oil

lemon juice

Mix equal parts Mrs Dash, olive oil, and lemon juice.  Place thawed fish on broiler pan and brush with seasoning mixture.  Place in broiler approx. 5 " from flame and cook for 5 minutes, or until fish flakes with a fork.  

I usually serve this with cheesy veggies and rice or oven roasted potato chunks.  I have my own recipe for the potatoes, also, which I will post next time I make them.  Enjoy!

Oh, yeah... Sometimes I top it with hollandaise sauce!!

Creamy Italian Chicken

This is a recipe I made up one night using ingredients that I happened to already have in my kitchen.  I had come across the new Philadelphia Cooking Cream at Safeway and bought it without a clue as to what I was going to do with it.  This is what I came up with.  

                                                              Creamy Italian Herb Chicken

3 Diced chicken breasts
sliced green olives
olive oil
petite diced tomatoes(2 regular size cans or 1 big can) seasoned with garlic and olive oil, 
1 tub of Philadelphia cooking cream(Italian herb)
 salt, pepper, oregano, garlic powder, onion powder
splash of Chardonnay
 Parmesan cheese
 spoon full of cream cheese

    Cook cubed chicken in olive oil with garlic powder, onion powder, salt, pepper, and oregano. Add splash of Chardonnay and simmer. Add olives and tomatoes. Simmer down the liquid. Add remaining ingredients and simmer until thickened slightly. Serve over pasta of your choice. 


 I have made this multiple times, and everyone loves it...Then I had an idea!  Rotisserie Chicken!  So, I bought one and pulled it all off the bones and just mixed all the ingredients together in my pan and WOW!  Even better!!  And faster!  And easier!  Definitely  how I will make it from now on.

Doctor Who

This is an awesome drawing done by my daughter, Kayla!!

Red, white and blue fruit salad

This is a dish I made up to take to my family's July 4th party.  It is super simple and very tasty!
 Here goes...

Slice strawberries and sprinkle with sugar.  Refrigerate as long as you want.  The longer they sit in the sugar, the more juice they make, but if you are in a hurry, you don't have to let them sit at all.  Then, mix together with blueberries, blackberries, mini marshmallows and white baking chips.  Add vanilla yogurt ( I used low-fat) until it is a texture you like and enjoy!